@article{caudill_osborne_sandeep_simunovic_harris_2022, title={Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods}, volume={317}, ISSN={["1873-5770"]}, url={https://doi.org/10.1016/j.jfoodeng.2021.110866}, DOI={10.1016/j.jfoodeng.2021.110866}, abstractNote={Production of cold brew (CB) coffee beverages can require 10–24 h of cold-water infusion. Accelerating this process would facilitate its production on a large scale. This study compared hot brewed coffee (HB), CB, heat-treated CB coffee (H-CB), and microwave treated CB coffee (M-CB) over time in terms of four attributes: color measured by L* values, total dissolved solids (TDS), and mg/100 g caffeine and chlorogenic acid (3-CQA). L* decreased over time for both HB and CB (34.98 → 17.19 vs 64.62 → 43.00), while TDS (0.89 → 1.39 vs 0.29 → 0.85), caffeine (48.90 → 84.39 vs 15.23 → 61.42) and 3-CQA (33.60 → 62.85 vs 5.55 → 44.82) increased. H-CB and M-CB attributes remained constant after the heat treatment (L*, 34.46–35.33 vs 29.23–29.29; TDS, 0.80–1.03 vs 1.00–0.94; caffeine, 56.10–62.21 vs 60.88–69.85; 3-CQA, 39.17–46.00 vs 41.39–49.95), were similar to CB samples, but required less preparation time. A brief heat treatment prior to cold infusion accelerates CB production, allowing industry to develop faster, less costly processing methods.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Caudill, Morgan and Osborne, Jason and Sandeep, K. P. and Simunovic, Josip and Harris, Gabriel Keith}, year={2022}, month={Mar} }
 @article{evans_brophy_braswell_boyle_harris_watkins_bailey_2021, title={Carbohydrate mouth rinsing does not affect 6-min walk test performance and blood glucose responses in older adults}, ISSN={["1439-6327"]}, DOI={10.1007/s00421-021-04753-x}, abstractNote={{"Label"=>"PURPOSE", "NlmCategory"=>"OBJECTIVE"} Carbohydrate (CHO) mouth rinsing (MR) prior to exercise has been shown to elicit enhanced performance and energy availability in some studies. Previous literature has concentrated on examining CHO MR strategies for improving aerobic endurance performance in younger athletic adults. Knowledge of the impact of CHO MR on functional performance in older adults is scarce. The purpose of this investigation was to determine if CHO MR would improve 6-min walk test (6MWT) performance, perceived exertion, and blood glucose responses in older adults. {"Label"=>"METHOD", "NlmCategory"=>"METHODS"} Thirty-three individuals (16 males, 17 females), age ≥ 70 years performed two 6MWT trials, one of which utilized a 6.4% maltodextrin CHO MR and one of which utilized a placebo MR. Participants held the MR in their mouth for 20 s prior to the 6MWT, and trials occurred in a counterbalanced fashion. Total distance walked and rating of perceived exertion (RPE) were recorded upon completion of each 6MWT. Heart rate (HR), peripheral blood oxygen saturation (SpO {"sub"=>"2"} ), systolic and diastolic blood pressures (BP), blood glucose, and blood lactate were measured before and after each 6MWT. {"Label"=>"RESULT", "NlmCategory"=>"RESULTS"} CHO MR did not alter the response of any study parameter compared to the placebo MR (p = 0.13-0.94). HR, systolic BP, and blood lactate increased and SpO {"sub"=>"2"}  decreased across time (p < 0.01). {"Label"=>"CONCLUSION", "NlmCategory"=>"CONCLUSIONS"} A 6.4% maltodextrin CHO MR did not alter total distance walked, perceived exertion, or other physiological responses elicited by the 6MWT in older adults.}, journal={EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY}, author={Evans, Elizabeth S. and Brophy, Terrence and Braswell, Matthew R. and Boyle, Joshua and Harris, G. Keith and Watkins, Ruth H. and Bailey, Stephen P.}, year={2021}, month={Jun} }
 @article{bailey_harris_lewis_llewellyn_watkins_weaver_roelands_van cutsem_folger_2021, title={Impact of a Carbohydrate Mouth Rinse on Corticomotor Excitability after Mental Fatigue in Healthy College-Aged Subjects}, volume={11}, ISSN={["2076-3425"]}, DOI={10.3390/brainsci11080972}, abstractNote={Mental Fatigue (MF) has been associated with reduced physical performance but the mechanisms underlying this result are unclear. A reduction in excitability of the corticomotor system is a way mental fatigue could negatively impact physical performance. Carbohydrate (CHO) mouth rinse (MR) has been shown to increase corticomotor excitability. PURPOSE: The purpose of this study was to determine if CHO MR impacts corticomotor excitability after MF. METHODS: Fifteen subjects (nine females, six males; age = 23 ± 1 years; height = 171 ± 2 cm; body mass = 69 ± 3 kg; BMI = 23.8 ± 0.7) completed two sessions under different MR conditions (Placebo (PLAC), 6.4% glucose (CHO)) separated by at least 48 h and applied in a double-blinded randomized fashion. Motor-evoked potential (MEP) of the left first dorsal interosseous (FDI) was determined by transcranial magnetic stimulation (TMS) before and after MF. Perceived MF was recorded before and after the MF task using a 100 mm visual analog scale (VAS). RESULTS: MF was greater following PLAC (+30.4 ± 4.0 mm) than CHO (+19.4 ± 3.9 mm) (p = 0.005). MEP was reduced more following PLAC (−16.6 ± 4.4%) than CHO (−3.7 ± 4.7%) (p < 0.001). CONCLUSIONS: CHO MR was successful at attenuating the reduction in corticomotor excitability after MF. Carbohydrate mouth rinse may be a valuable tool at combating the negative consequences of mental fatigue.}, number={8}, journal={BRAIN SCIENCES}, author={Bailey, Stephen P. and Harris, G. Keith and Lewis, Kaitlin and Llewellyn, Tracy A. and Watkins, Ruth and Weaver, Mark A. and Roelands, Bart and Van Cutsem, Jeroen and Folger, Stephen F.}, year={2021}, month={Aug} }
 @article{truong_thor_harris_simunovic_truong_2019, title={Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes}, volume={84}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14664}, abstractNote={AbstractWith high phytochemical and starch contents, purple‐fleshed sweetpotatoes (PFSP) have been processed into various functional ingredients and food products including juices and natural colorants. For juice processing, PFSP are usually subjected to heat treatment for inactivation of pigment‐degrading enzymes. However, heating of sweetpotatoes gelatinizes starch and produces thick slurry with cooked flavor, which are the drawbacks. Development of alternative processes to overcome the stated problems will be beneficial to sweetpotato processors. This study demonstrated that acidified water (≥3% w/v citric acid) was effective in inhibiting polyphenol oxidase and peroxidase in raw PFSP resulting in an attractive reddish juice. About 93% total phenolics (TP) and 83% total monomeric anthocyanins (TMA) in PFSP were extracted by two repeated extractions. The combined PFSP juice (3.2 L/kg PFSP) had high levels of TP (1,850 mg/L) and TMA (475 mg/L). With the developed process, 167 g dried starch, and 140 g dried high‐fiber pomace were obtained for each kg raw PFSP, besides the highly pigmented juice. Pasteurization of the PFSP juice samples (pH 3.2) at 80 °C for 12 s resulted in 15% loss in TMA and had no effect on TP. The results indicated an efficient process to produce sweetpotato juice with high bioactive compounds and recovery of starch and high dietary fiber pomace as co‐products.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Truong, An N. and Thor, Yiwen and Harris, G. Keith and Simunovic, Josip and Truong, Van-Den}, year={2019}, month={Jul}, pages={1730–1736} }
 @article{llewellyn_lewis_folger_harris_bailey_2019, title={Impact of a Carbohydrate Mouth Rinse on Corticomotor Excitability after Mental Fatigue.}, volume={51}, ISSN={["1530-0315"]}, DOI={10.1249/01.mss.0000560809.38333.7e}, abstractNote={RESULTS: The Post PPT and CPM were significantly decreased (p<0.05) for both age groups, indicating greater pain sensitivity. The age group analysis (<40 versus >40) showed a decrease in Delta PPT in the older age group: (Mean Delta <40 years = 149.40 kPa, Mean Delta >40 years = 48.38 kPa t(42)= 2.69; p<.05. A similar decrease was found in Delta CPM: (Mean Delta <40 years = 31.75 kPa, Mean Delta >40 years = 11.69 kPa t(42)= 2.03; p<.05. CONCLUSION: Previous research from our group has shown a decreased PPT and CPM, indicating greater pain sensitivity, across all ages during an ultra-marathon. In this present study we have seen similar decreases in PPT and CPM but clearly a difference between age groups in the degree of these changes. Further research is required to determine how factors of immunosenescence, directly or indirectly, may affect the age group variations in pain during an ultra-marathon.}, number={6}, journal={MEDICINE AND SCIENCE IN SPORTS AND EXERCISE}, author={Llewellyn, Tracy A. and Lewis, Kaitlin K. and Folger, Stephen E. and Harris, G. Keith and Bailey, Stephen P.}, year={2019}, month={Jun}, pages={105–105} }
 @article{bailey_hibbard_la forge_mitchell_roelands_harris_folger_2019, title={Impact of a Carbohydrate Mouth Rinse on Quadriceps Muscle Function and Corticomotor Excitability}, volume={14}, ISSN={["1555-0273"]}, DOI={10.1123/ijspp.2018-0583}, abstractNote={Background: Carbohydrate (CHO) mouth rinse (MR) before exercise has been shown to improve physical performance and corticospinal motor excitability. Purpose: To determine the effects of different forms of CHO MR on quadriceps muscle performance and corticospinal motor excitability. Methods: 10 subjects (5 female and 5 male; 25 [1] y, 1.71 [0.03] m, 73 [5] kg) completed 4 conditions (placebo [PLA], 6.4% glucose [GLU], 6.4% maltose [MAL], 6.4% maltodextrin [MDX]). Maximal voluntary contraction (MVIC) of the right quadriceps and motor-evoked potential (MEP) of the right rectus femoris was determined pre (10 min), immediately after, and post (10 min) 20-s MR. MEP was precipitated by transcranial magnetic stimulation during muscle contraction (50% MVIC). Results: The relative change in MEP from pre-measures was different across treatments (P = .025) but was not different across time (P = .357). MEP was greater for all CHO conditions immediately after (GLU = 2.58% [5.33%], MAL = 3.92% [3.90%], MDX = 18.28% [5.57%]) and 10 min after (GLU = 14.09% [13.96%], MAL = 8.64% [8.67%], MDX = 31.54% [12.77%]) MR than PLA (immediately after = −2.19% [4.25%], 10 min = −13.41% [7.46%]). MVC was greater for CHO conditions immediately (GLU = 3.98% [2.49%], MAL = 5.89% [2.29%], MDX = 7.66% [1.93%]) and 10 min after (GLU = 7.22% [2.77%], MAL = 10.26% [4.22%], MDX = 10.18% [1.50%]) MR than PLA (immediately after = −3.24% [1.50%], 10 min = −6.46% [2.22%]). Conclusions: CHO MR increased corticospinal motor excitability and quadriceps muscle after application. The form of CHO used did not influence this response.}, number={7}, journal={INTERNATIONAL JOURNAL OF SPORTS PHYSIOLOGY AND PERFORMANCE}, author={Bailey, Stephen P. and Hibbard, Julie and La Forge, Darrin and Mitchell, Madison and Roelands, Bart and Harris, G. Keith and Folger, Stephen}, year={2019}, month={Aug}, pages={927–933} }
 @article{campbell_foegeding_harris_2016, title={Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety}, volume={19}, ISSN={["1557-7600"]}, DOI={10.1089/jmf.2015.0044}, abstractNote={Food formulation with bioactive ingredients is a potential strategy to promote satiety and weight management. Whey proteins are high in leucine and are shown to decrease hunger ratings and increase satiety hormone levels; cocoa polyphenolics moderate glucose levels and slow digestion. This study examined the effects of cocoa and whey proteins on lipid and glucose metabolism and satiety in vitro and in a clinical trial. In vitro, 3T3-L1 preadipocytes were treated with 0.5-100 μg/mL cocoa polyphenolic extract (CPE) and/or 1-15 mM leucine (Leu) and assayed for lipid accumulation and leptin production. In vivo, a 6-week clinical trial consisted of nine panelists (age: 22.6 ± 1.7; BMI: 22.3 ± 2.1) consuming chocolate-protein beverages once per week, including placebo, whey protein isolate (WPI), low polyphenolic cocoa (LP), high polyphenolic cocoa (HP), LP-WPI, and HP-WPI. Measurements included blood glucose and adiponectin levels, and hunger ratings at baseline and 0.5-4.0 h following beverage consumption. At levels of 50 and 100 μg/mL, CPE significantly inhibited preadipocyte lipid accumulation by 35% and 50%, respectively, and by 22% and 36% when combined with 15 mM Leu. Leu treatment increased adipocyte leptin production by 26-37%. In the clinical trial, all beverages significantly moderated blood glucose levels 30 min postconsumption. WPI beverages elicited lowest peak glucose levels and HP levels were significantly lower than LP. The WPI and HP beverage treatments significantly increased adiponectin levels, but elicited no significant changes in hunger ratings. These trends suggest that combinations of WPI and cocoa polyphenols may improve markers of metabolic syndrome and satiety.}, number={3}, journal={JOURNAL OF MEDICINAL FOOD}, author={Campbell, Caroline L. and Foegeding, E. Allen and Harris, G. Keith}, year={2016}, month={Mar}, pages={219–227} }
 @article{johanningsmeier_harris_klevorn_2016, title={Metabolomic Technologies for Improving the Quality of Food: Practice and Promise}, volume={7}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-022814-015721}, abstractNote={ It is now well documented that the diet has a significant impact on human health and well-being. However, the complete set of small molecule metabolites present in foods that make up the human diet and the role of food production systems in altering this food metabolome are still largely unknown. Metabolomic platforms that rely on nuclear magnetic resonance (NMR) and mass spectrometry (MS) analytical technologies are being employed to study the impact of agricultural practices, processing, and storage on the global chemical composition of food; to identify novel bioactive compounds; and for authentication and region-of-origin classifications. This review provides an overview of the current terminology, analytical methods, and compounds associated with metabolomic studies, and provides insight into the application of metabolomics to generate new knowledge that enables us to produce, preserve, and distribute high-quality foods for health promotion. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7}, author={Johanningsmeier, Suzanne D. and Harris, G. Keith and Klevorn, Claire M.}, year={2016}, pages={413–438} }
 @article{caldwell_pérez-díaz_sandeep_simunovic_harris_osborne_hassan_2015, title={Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials}, volume={80}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.12937}, DOI={10.1111/1750-3841.12937}, abstractNote={Abstract}, number={8}, journal={Journal of Food Science}, publisher={Wiley}, author={Caldwell, Jane M. and Pérez-Díaz, Ilenys M. and Sandeep, KP and Simunovic, Josip and Harris, Keith and Osborne, Jason A. and Hassan, Hosni M.}, year={2015}, month={Jul}, pages={M1804–M1814} }
 @article{caldwell_pérez-díaz_harris_hassan_simunovic_sandeep_2015, title={Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods}, volume={80}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.13139}, DOI={10.1111/1750-3841.13139}, abstractNote={Abstract}, number={12}, journal={Journal of Food Science}, publisher={Wiley}, author={Caldwell, Jane M. and Pérez-Díaz, Ilenys M. and Harris, Keith and Hassan, Hosni M. and Simunovic, Josip and Sandeep, K.P.}, year={2015}, month={Nov}, pages={M2892–M2898} }
 @article{johanningsmeier_harris_2011, title={Pomegranate as a Functional Food and Nutraceutical Source}, volume={2}, ISBN={["978-0-8243-4902-8"]}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-030810-153709}, abstractNote={ Pomegranate, a fruit native to the Middle East, has gained widespread popularity as a functional food and nutraceutical source. The health effects of the whole fruit, as well as its juices and extracts, have been studied in relation to a variety of chronic diseases. Promising results against cardiovascular disease, diabetes, and prostate cancer have been reported from human clinical trials. The in vitro antioxidant activity of pomegranate has been attributed to its high polyphenolic content, specifically punicalagins, punicalins, gallagic acid, and ellagic acid. These compounds are metabolized during digestion to ellagic acid and urolithins, suggesting that the bioactive compounds that provide in vivo antioxidant activity may not be the same as those present in the whole food. Anthocyanins and the unique fatty acid profile of the seed oil may also play a role in pomegranate's health effects. A more complete characterization of pomegranate components and their physiological fate may provide mechanistic insight into the potential health benefits observed in clinical trials. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2}, author={Johanningsmeier, Suzanne D. and Harris, G. Keith}, year={2011}, pages={181–201} }
 @article{story_kopec_schwartz_harris_2010, title={An Update on the Health Effects of Tomato Lycopene}, volume={1}, ISBN={["978-0-8243-4901-1"]}, ISSN={["1941-1413"]}, DOI={10.1146/annurev.food.102308.124120}, abstractNote={Lycopene is a non-provitamin A carotenoid that is responsible for the red to pink colors seen in tomatoes, pink grapefruit, and other foods. Processed tomato products are the primary dietary lycopene source in the United States. Unlike many other natural compounds, lycopene is generally stable to processing when present in the plant tissue matrix. Recently, lycopene has also been studied in relation to its potential health effects. Although promising data from epidemiological, as well as cell culture and animal, studies suggest that lycopene and the consumption of lycopene containing foods may affect cancer or cardiovascular disease risk, more clinical trial data is needed to support this hypothesis. In addition, future studies are required to understand the mechanism(s) whereby lycopene or its metabolites are proven to possess biological activity in humans.}, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1}, author={Story, Erica N. and Kopec, Rachel E. and Schwartz, Steven J. and Harris, G. Keith}, year={2010}, pages={189–210} }
 @article{leonard_hogans_coppes-petricorena_peer_vining_fleming_harris_2010, title={Analysis of free-radical scavenging of yerba mate (Ilex paraguriensis) using electron spin resonance and radical-induced dna damage}, volume={75}, DOI={10.1111/j.1750-3841.2009.01394.x}, abstractNote={ABSTRACT:  Mate (MT) is a popular South American beverage that has been used as a traditional medicine for centuries, spurring recent interest in its nutraceutical properties. MT is prepared as an infusion of leaves from the Yerba Mate (llex paraguriensis) tree. MT has been reported to have antioxidant properties in vitro and in vivo, but these have not been fully characterized in terms of effects against specific radicals. Accordingly, we examined the antioxidant effects of an MT infusion against hydroxyl and superoxide radicals in both chemical and cell culture assays. MT infusions were prepared at 3.10 g/L in boiling water and diluted to experimental dilutions from this stock. Electron spin resonance (ESR) experiments indicated that MT scavenged hydroxyl radicals (produced via the Fenton reaction) and superoxide radicals (produced via the xanthine/xanthine oxidase enzymatic reaction) at all concentrations tested (P < 0.05). Further controls indicated that superoxide radical scavenging was not due to xanthine oxidase inhibition. MT scavenged hydroxyl radicals and decreased cellular oxygen consumption in a dose‐dependent manner in Cr(VI)‐stimulated RAW 264.7 cells, based on ESR and oxygraph measurements (P < 0.05). Similarly, MT also inhibited hydroxyl‐radical‐induced lipid peroxidation and DNA damage in a dose‐dependent manner in RAW 264.7 cells, based on malondialdehyde and Comet assay data (P < 0.05). This study indicates that MT possesses potent antioxidant effects against hydroxyl and superoxide radicals in both chemical and cell culture systems, as well as DNA‐protective properties. These data further clarify the reported antioxidant effects of Yerba Mate infusions.}, number={1}, journal={Journal of Food Science}, author={Leonard, S. S. and Hogans, V. J. and Coppes-Petricorena, Z. and Peer, C. J. and Vining, T. A. and Fleming, D. W. and Harris, G. K.}, year={2010}, pages={C14–20} }
 @article{leonard_keil_mehlman_proper_shi_harris_2006, title={Essiac tea: Scavenging of reactive oxygen species and effects on DNA damage}, volume={103}, ISSN={0378-8741}, url={http://dx.doi.org/10.1016/j.jep.2005.09.013}, DOI={10.1016/j.jep.2005.09.013}, abstractNote={Essiac, a tea reportedly developed by the Ojibwa tribe of Canada and widely publicized as a homeopathic cancer treatment, is prepared from a mixture of four herbs Arctium lappa, Rumex acetosella, Ulmus rubra and Rheum officinale. Each of these herbs has been reported to possess antioxidant and anti-cancer activity. Essiac itself has also been reported to demonstrate anti-cancer activity in vitro, although its effects in vivo are still a matter of debate. We prepared an extract of Essiac tea from a concentration of 25mg/mL and boiled it for 10 min. From this preparation we used concentrations of 5, 10, 25 and 50% to measure Essiac effects. In this study, we examined the effects of Essiac on free radical scavenging and DNA damage in a non-cellular system, as well as the effects Essiac on lipid peroxidation using the RAW 264.7 cell line. We observed, using electron spin resonance, that Essiac effectively scavenged hydroxyl, up to 84% reduction in radical signal at the 50% tea preparation concentration, and superoxide radicals, up to 82% reduction in radical signal also at the 50% tea preparation concentration, as well as prevented hydroxyl radical-induced DNA damage. In addition, Essiac inhibited hydroxyl radical-induced lipid peroxidation by up to 50% at the 50% tea preparation concentration. These data indicate that Essiac tea possesses potent antioxidant and DNA-protective activity, properties that are common to natural anti-cancer agents. This study may help to explain the mechanisms behind the reported anti-cancer effects of Essiac.}, number={2}, journal={Journal of Ethnopharmacology}, publisher={Elsevier BV}, author={Leonard, Stephen S. and Keil, Deborah and Mehlman, Tracey and Proper, Steven and Shi, Xianglin and Harris, Gabriel K.}, year={2006}, month={Jan}, pages={288–296} }